Tenderloin

Easiest-Ever Pork Tenderloin

Place tenderloins in a resealable plastic bag and add salad dressing. Seal bag and massage marinade into pork. Place in refrigerator for minimum 1 hour (up to overnight). When ready to cook, remove tenderloins from bag (discard dressing) and place

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Fiesta Pork and Sausage Kabobs

Cut pork into 1″/2.5 cm cubes. Place pork cubes in a sealable plastic bag or non-metal sealable container. Combine lime juice, soy sauce and oregano. Pour over pork and seal. Marinate in the refrigerator 2 hours or overnight. If using

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Garden Pork Pasta

Cook fettuccine as per package instructions. Meanwhile, in a large, deep skillet or wok, heat oil over medium-high heat. Sauté garlic and pork strips until lightly browned. Add vegetables, basil, oregano and chicken stock. Simmer together for about 7 minutes,

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Glazed Pork Kabobs

Combine vinegar, honey, mustard and tarragon. Cook sweet potatoes until tender-crisp (do not overcook). Thread pork pieces, potato cubes, green pepper pieces and onion wedges on skewers*, alternating colours. Brush with honey-mustard mixture. Preheat barbecue on high; reduce heat to

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Glazed Pork Tenderloin

Combine garlic powder (first amount), chili powder, sugar, salt and pepper; rub into pork tenderloins. Cover; refrigerate 4-24 hours. Melt apricot jam in a small saucepan over medium heat. Add remaining sauce ingredients and stir to combine. Remove 1/2 cup

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Grilled Pork Tenderloin With Curry Nut Stuffing

*To toast walnuts, place on a baking sheet in a 350ºF/180ºC oven for 5-8 minutes. Watch carefully! Place 1 cup (250 mL) walnuts, curry powder, canola oil and garlic in a food processor. (Reserve remaining walnuts for garnish.) Pulse until

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Grilled Pork in Pitas

Make a long shallow slit along the length of the pork tenderloin (do not cut completely through the meat) and press open. Make another lengthwise slit on each side and press the meat flat. Combine dry spices and rub into

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Grilled Pork Tenderloin with Asian Glaze

Conbine honey, garlic, soy sauce, ginger root, canola oil, rice vinegar, salt and pepper and hot pepper sauce. Preheat barbecue on high; reduce heat to medium. Brush pork with some of the honey mixture. Place pork on lightly oiled grill.

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Grilled Pork Tenderloin with Peach Ginger Sauce

Combine oil, onion, sugar, red wine, soy sauce, vinegar, ginger, cinnamon and pepper to make a marinade. Place pork tenderloin in a resealable plastic bag. Pour 1 cup of marinade over pork; reserve and refrigerate remaining marinade. Close bag and

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Grilled Pork Tenderloin with Tart Cherry Sauce

In small bowl, combine sage, rosemary, thyme, orange zest, salt, pepper and oil. Let sit 10 minutes. Rub all over tenderloins. Place in a re-sealable bag and refrigerate for at least 30 minutes or up to one day. Meanwhile in

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